Directions

In a small bowl, combine breadcrumbs, 2 tablespoons olive oil, pine nuts, raisins, lemon zest and juice, and 1 tablespoon of the parsley.

Place fillets on the prepared baking sheet. Sprinkle all but 2 tablespoons of the breadcrumb mixture over fillets, dividing evenly. Sprinkle fillets with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper. Roll up each fillet and sprinkle remaining breadcrumb mixture over the tops, then drizzle with 1 tablespoon olive oil. Bake 8 to 9 minutes or until fillets are barely opaque at the thickest part. Sprinkle fish with remaining parsley. Serve with lemon wedges and a mixed green salad.